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Cold enough for chili. October 6, 2014

Posted by ourfriendben in homesteading, recipes.
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Brrr, is it ever cold outside! Silence Dogood here. Temps dropped to the 30s here in the precise middle of nowhere, PA, last night. Our friend Ben and I managed to keep all our plants alive, but yowie kazowie, that is cold for early October. We weren’t so cold inside our cottage home, thank goodness, but it certainly made us start craving cold-weather food, like chili.

Chili is one of those forgiving foods that tends to taste good no matter how you make it or how you serve it. (Our friend Ben loves it over rice, my favorite is over buttered spaghetti with shredded Cheddar, which is apparently called Cincinnati chili, and of course, you could always serve up a big bowl plain.) I have lots of chili recipes, including one with pumpkin puree (it really is delicious, trust me), but here’s a basic recipe:

Saute 2 diced sweet onions, such as Vidalia or Walla Walla, in olive oil. Add 6 teaspoons minced garlic, a generous tablespoon each granulated garlic, salt (we like RealSalt), cumin, dried rosemary, thyme, and basil, and hot sauce (we like Tabasco Chipotle or Pickapeppa for this), plus a minced fresh jalapeno pepper. Add a diced bell pepper (any color), a diced fresh tomato, 2 tablespoons chili powder, and a splash of Frank’s RedHot Sweet Chili Sauce. Stir, adding splashes of vegetable broth or water as needed to keep everything from sticking, until the onion has clarified.

Now, add a large can (28 ounces) of crushed tomatoes and a can of Ro*Tel diced tomatoes with hot peppers or a large can diced tomatoes, and a large can (40.8 ounces) of kidney beans (light red, red, or dark red all work fine). Cook until the tomatoes cook down, stirring as the chili cooks, until it’s the consistency you like. (We like thick chili, like a thick spaghetti sauce.)

Once it’s as thick as you want it, you can turn it down or turn it off while you make the rice or pasta or whatever you’d like to serve it with or over. I think slices of polenta, sauteed or baked until molten with butter and cheese on top, would be delicious floated on chili. If you like yours soupy, adding grated cheese and sour cream to each bowl, then serving it with your favorite soup crackers and passing the hot sauce or salsa sounds good.

Finally, let me remind you that, like spaghetti sauce, chili is very forgiving, so it’s a great way to use up leftovers. If you have an ear or two of corn that’s passing its prime, or half a carton of fresh hot salsa, or a softening avocado or tomato, go ahead and throw them in. Your family will probably wonder why the chili is so much better than usual!

‘Til next time,

Silence

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